Berry Crumble Chicken Parmesan Soup Bread Pudding Hot Shrimp Dip Mac and Cheese with Veggies Breakfast Buffet Party Onions: Yellow, Red, White Flavors Of Argentina

A “Berry” Nice Way To Say Hello To Fall

(NAPSI)—Crisp, cool nights, a harvest moon and two desserts that showcase the fruits of the season. What a wonderful way to welcome autumn. For more recipes using delicious Duncan Hines® and Comstock® or Wilderness® Pie Fillings, visit

Berry Crumble


  • (21-oz.) can Duncan Hines® Comstock® or Wilderness® Cherry, Blueberry, Blackberry, Strawberry or Peach Fruit Pie Filling

  • ½ cup granola cereal (without raisins and nuts)

  • ¼ cup butter, softened

  • ¼ cup flour

  • ¼ cup firmly packed brown sugar

  • ¼ tsp. ground cinnamon


  1. Preheat oven to 350°F. Lightly butter four (6-ounce) ramekins or custard cups. Divide pie filling evenly among ramekins.

  2. In medium bowl, combine remaining ingredients until a crumbly mixture is formed. Divide topping evenly among ramekins.

  3. Place ramekins on baking sheet to prevent spillover in oven. Bake for 30 minutes or until filling is bubbly and topping is lightly browned. Serve with ice cream, if desired.

White Chocolate Raspberry Torte


  • 1 pkg. Duncan Hines® Red Velvet Cake Mix

  • 3 eggs

  • 1¼ cups water

  • ⅓ cup vegetable oil

  • 1 cup Duncan Hines® Comstock® or Wilderness® Raspberry Pie Filling

  • 1 can Duncan Hines® Frosting Creations™ Frosting Starter

  • 1 packet Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix


  1. Preheat oven to 350°F. Grease and flour two 8” round cake pans. Prepare cake batter as directed on package.

  2. Pour into pans; bake 25 to 35 minutes or until toothpick inserted into cake comes out clean. Let cool.

  3. Pour packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. In a small bowl, combine 1 cup of Duncan Hines® Comstock® Raspberry Pie Filling with 1 cup of the White Chocolate Raspberry frosting and mix well.

  4. Transfer remaining White Chocolate Raspberry frosting to a piping bag with an open star tip.

  5. Divide Raspberry Pie Filling mixture and spread half on top of each torte, stopping ½ inch from the edge of the cakes.

  6. Pipe a circle of the White Chocolate Raspberry frosting around edge of each cake.

  7. Chill for 20 minutes and serve.

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Expert Tips To Help Make Family Mealtimes Simple

(NAPSI)—Gathering together as a family for dinner can be a great idea, research shows. Just 20 minutes a night can positively affect children’s development and behavior.

“Shared mealtimes can help reduce behavior problems, eating disorders and drug use in children and teens,” says Dr. Barbara Fiese, professor and director of the Family Resiliency Center at the University of Illinois. “But some families find it difficult to eat together on a daily basis,” she adds.

To help, the Family Resiliency Center and the Pampered Chef, the largest direct seller of kitchen tools, developed the following tips to make mealtimes easier:

  • Try something new. Picky eaters can be a struggle at the dinner table. It can take children up to 10 times to accept a new food, but parents often get frustrated and give up after less than three times. Parents can set the example by trying new foods themselves.

  • Institute a no-screen rule. Turn off phones, tablets, laptops and televisions when eating together. Work and home life balance can be a challenge when there are distractions at the table.

  • Work together. Kids as young as 3 can help with household tasks and dinner preparations. Incorporate them into the mealtime process.

To make mealtimes quick, simple and affordable, try this family-friendly, inexpensive recipe for Chicken Parmesan Soup with homemade croutons:

Chicken Parmesan Soup


  • ¼ of a 16-oz loaf of French bread

  • 2 Tbsp olive oil

  • 3 Tbsp garlic and herb rub, divided

  • 1½ cups unsalted chicken stock

  • 2 cups marinara sauce

  • 1 can (14.5 oz) diced tomatoes with garlic and onion (about 1¾ cups), undrained

  • 2½ cups diced cooked chicken breasts

  • 3 garlic cloves

  • 1 oz fresh Parmesan cheese

  • ¾ cups shredded mozzarella cheese, divided


  1. Cut bread into ¾-in. (2-cm) cubes using color-coated bread knife. (You should have about 2 cups.)

  2. Toss bread cubes, oil and 1 Tbsp of the rub in deep covered baker.

  3. Microwave bread cubes, uncovered, on HIGH 3−4 minutes or until they begin to brown, stirring every minute. Spread croutons over a piece of parchment paper to cool.

  4. Stir stock, remaining 2 Tbsp rub, marinara sauce, tomatoes, chicken and garlic pressed with garlic press into baker.

  5. Microwave, covered, on HIGH 11−13 minutes or until soup is hot.

  6. Grate Parmesan using microplane adjustable fine grater.

  7. Carefully remove baker from microwave and stir in Parmesan.

  8. Top soup with half of the mozzarella and sprinkle with half of the croutons. Top with remaining mozzarella.

  9. Let stand, covered, 2−3 minutes or until cheese is melted. Serve soup with remaining croutons.

Yield: 6 Servings

U.S. Nutrients per serving (about 11/4 cups): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g

At the company’s in-home cooking shows, you can see and try products, prepare and sample recipes, and learn quick and easy food preparation techniques and tips on how to entertain with style and ease—transforming the simple to the spectacular. For more information, visit or

For more mealtime tips, recipes and free resources, visit or (800) 266-5562.

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Family, Food And Tradition

(NAPSI)—Whether you carry on the traditions of your family or invent new ones, traditions give you and your family something to remember and something to look forward to every year.

For many families, it’s a traditional recipe, such as one for the warm, rich and comforting flavor of bread pudding on special occasions. Even if you don’t have the original recipe, you can find delicious, traditional bread pudding in the supermarket dairy aisle.

Made with real milk and no preservatives or artificial flavors, this restaurant-quality dessert has less than 200 calories per serving. Kozy Shack Bread Pudding is available in Cinnamon Raisin, Apple Cinnamon, Peach and new Chocolate.

Learn More

For more information, tips, recipes and coupons, visit www.kozyshack.comor become a fan on Facebook.

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Savor Fall Flavors With Coastal Cuisine

(NAPSI)—Fall doesn’t have to mean the end of sensational summer meals, like seafood. Try a fresh take on fall favorites by serving up mouthwatering recipes inspired by the coast. Festive shrimp recipes are crowd-pleasers for any event. They can be easily stirred into hearty dishes for a satisfying harvest supper.

Coastal cuisine can be made easy with frozen seafood found right in the grocery store. Brands like SeaPak Shrimp & Seafood Co. provide a wide variety of seafood options to complete any meal, which is good news for a busy mom on the go. In a season when school is starting, sports practices begin and fall festivals abound, sometimes a simple victory is just making it through a hectic day knowing what is for dinner. From golden, crispy popcorn shrimp on a chilly fall night after practice to a savory shrimp scampi entrée for date night, coastal meals make everyday occasions special.

For the perfect addition to a tailgate, try SeaPak Hot Shrimp Dip. The recipe will make sure the fall flavors are savored with delicious coastal cuisine.

For more great recipes, visit or follow on Facebook.

Hot Shrimp Dip


  • 1 (20-ounce) package of SeaPak® Popcorn Shrimp

  • 1 (8-ounce) package of cream cheese, softened

  • ½ cup mayonnaise

  • ½ cup grated cheddar cheese

  • Juice of 1 lemon

  • ¼ teaspoon garlic powder

  • 1 tablespoon Dijon mustard

  • 2 teaspoons Worcestershire sauce

  • 1/3 teaspoon hot sauce

  • ¼ teaspoon Old Bay® seasoning

  • Crackers or crusty bread for serving


Cook SeaPak® Popcorn Shrimp according to package directions and keep warm. Preheat oven to 350° F. Prepare a 1-quart baking dish with nonstick cooking spray and set aside. In a medium bowl, stir together the remaining ingredients and spoon into the prepared baking dish. Bake until bubbly and light brown (approximately 25 minutes). Remove from oven and fold in cooked SeaPak® Popcorn Shrimp. Serve hot with crackers or crusty bread.

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Helping Your Kids Make Smart Food Choices

(NAPSI)—It’s more important than ever to help children understand about healthy food choices, well-balanced meals, portion control and the benefits of increased physical activity. For most busy families, however, it can be tough to find the time.

Fortunately, the frozen and refrigerated food aisles of the grocery store can provide many healthful, balanced and nutritious options that can be prepared in minutes. What may be even better, special deals on many popular frozen and refrigerated foods can be found in October when the National Frozen & Refrigerated Foods Association (NFRA) celebrates the Cool Food for Kids school education program.

Consider Cool Tips for Cool Food Choices for your kids:

  • Make half the plate fruits and vegetables.

  • Make at least half of all the grains you choose whole grains.

  • Don’t forget the dairy. There are terrific cheeses. Have fat-free or 1 percent milk with your meal.

  • Vary protein choices among meat, poultry, fish and eggs.

  • For a treat, whip up a smoothie with yogurt and frozen fruits.

  • Add frozen veggies to your favorite dish or eat them as a side.

  • Get your family up and moving by planning fun activities for after dinner.

  • Try this great way to add vegetables and beans to a traditional dish to make it healthier and even tastier.

Mac and Cheese with Veggies


  • 1 (12-oz) pkg. small pasta shell macaroni

  • 1 egg

  • 2 cups low-fat milk

  • 2 Tbsp butter, melted

  • 2½ cups shredded sharp cheddar cheese

  • 1 (10-oz) pkg. frozen mixed peas and carrots

  • 1 cup red kidney beans (from can), drained and rinsed


Bring large pot of water to a boil, add pasta and cook for 3 minutes. Add frozen peas and carrots mixture and cook for 5−7 minutes or until pasta is tender. Drain and set aside. In large bowl, whisk egg and milk together. Add melted butter and cheese and stir well. Toss in pasta and vegetables; then stir in beans. Put entire mixture into lightly greased large casserole dish (spread evenly). Bake uncovered in a 350º oven for 25−30 minutes or until top is lightly browned. Serves 4.

More delicious recipes, tips and information are at, as are details of the Ski or Sea Family Vacation Sweepstakes, created to celebrate Cool Food for Kids.

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Tips On Hosting A Breakfast Buffet

(NAPSI)—Dinner parties are great, but many agree that breakfast parties are better. They save the rest of the day for other things and tend to be more cost friendly. One of the easiest ways to satisfy various taste buds is with a breakfast buffet.

“You can make your breakfast buffet stand out by offering just a few exotic touches, like papaya or an imported cheese. Fresh-baked muffins offer a simple indulgence that’s both aromatic and easy on the wallet,” said Fred Williams, Menu Concept expert for Buffets, Inc.

Williams offers an easy menu and other simple breakfast buffet tips to help you and your guests have a good time.

A “Create Ahead”

Menu Platter

  • Several types of fresh rolls and breads

  • Butter, jams, jellies

  • Fresh fruit salad

  • Quiche (vegetarian and meat options)

  • Juices, coffee and tea

  • Pastries and muffins

  • French toast

  • Bacon and sausage

  • Southwestern omelets

Food: Hot vs. Cold

Cold items such as fruit and pastries should be placed on the table first, since they will not shift in temperature significantly. Bring out hot items like egg dishes, pancakes, waffles or meat selections later, so they don’t cool down before guests can enjoy them. Keep the hot items in chafing dishes to maintain a warm temperature.

Beverage Station

Breakfast beverages deserve a table of their own. Guests won’t feel overwhelmed with the prospect of having to balance plates, cutlery and a drinking cup at once. They can place their plates and cutlery at their seat, then move to a separate drink station, where they can prepare their coffee with cream and sugar (or whatever is their “cup of tea”). In addition to the hot beverages, include juice.

Buffet Table Location

Table placement is key. Position your buffet table a few feet from the wall. This lets guests approach the buffet from both sides, avoiding crowding, and offers space to replenish items.

Plates: Little to Big

Dining plates should be on the “approach” side of the table. Small plates are typically for pastries and baked goods, while large ones are for main dishes such as French toast, quiche or meats. Eliminate the need for a juggling act by bundling utensils in a napkin, so guests can simply grab and go.

Additional Options

When you’re too busy to plan your own breakfast buffet, there are now low-cost weekend breakfast buffet restaurant options available. Ask folks to meet at a Ryan’s®, HomeTown® Buffet, as well as Fire Mountain®, Country Buffet® or Old Country Buffet® (check to make sure the restaurant offers breakfast). If your group is large enough, the restaurant may even set aside the special-function room, so you can have a private party without all the preparation and cleanup you’d have at home.

For more advice and easy-to-make recipes, visit Buffets, Inc.,

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Onions: Yellow, Red, White

(NAPSI)—Onions—they’re used in a wide range of recipes, from breakfast to supper and nearly every ethnic cuisine. To help you get the best results, here are a few facts about each type and how to decide which onions to use.

• Yellow onions are all purpose, used every way from raw to roasted. They are the most abundant type of onion. When raw, their flavor can range from sweet to pungent, depending on the variety and time of year. Cooking brings out their nutty, mellow flavor-especially when caramelized.

• Red onions are increasingly popular, especially raw in salads and sandwiches. Their wonderful color also makes them perfect for grilling, charbroiling and roasting.

• White onions are commonly used in Mexican, Southwest and BBQ dishes. They are also used in sauces and potato and pasta salads. When sautéed, they turn a golden color and have a mild flavor.

With so many ways in which they can be used, it’s easy to see why the National Onion Association says onions are among the most versatile vegetables.

For tips on how to caramelize onions and recipe ideas, visit

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Malbec And Locro: Celebrating The Flavors OfArgentina

by Ernesto Bajda

(NAPSI)—Over the years, many immigrants have made a new home for themselves in Argentina—and the Malbec grape is no exception.

In 1852, the Argentine government hired French agricultural engineer Michel Pouget to advance the country’s farm economy. By uniting France’s Bordeaux-born Malbec grape with the high-altitude region of Mendoza, he helped to write a new chapter in Argentina’s winemaking tradition.

Pouget believed the abundant sun, mountain snowmelt and cool nights that are characteristic of Mendoza would bring Malbec and Argentina the credit they both deserved—and he was right.

Since its arrival in Argentina, the Malbec grape has adapted to the intense sunlight and dry climate by developing a thicker skin to protect its berries. The grapes grow smaller clusters, which focus more of the vine’s energy into fewer grapes.

The increasing complexity that Malbec continues to achieve in the high-altitude vineyards of Mendoza has helped to propel Argentina’s wine culture to worldwide acclaim.

To showcase the ultimate expression of the Argentine vineyard, here at Don Miguel Gascón Winery, since 1884 we have been crafting Malbec wines that have an intense violet, deep purple color and soft, round tannins, exhibiting rich aromas of dark fruits with velvety flavors of chocolate, cocoa and mocha.

The finest grapes are hand selected from cool, high-altitude vineyards in the prestigious Uco Valley and Agrelo regions of Mendoza for Reserva Malbec.

This wine is a rich, signature-style Malbec, aged a minimum of one year in oak barrels to impart just the right amount of complexity. Burgeoning with distinctive dark fruit flavors and aromas, its final notes of brown spice and oak combine to create a firm, persistent finish.

In the 1940s, we became the first winery in Argentina to bottle a pure Malbec varietal wine, and have been instrumental in bringing Argentine Malbec to worldwide prominence ever since. The winery still operates on the same site where it first opened its doors more than 125 years ago.

When the weather turns cooler, one of my favorite things to do is prepare Locro, a thick hearty vegetable and meat stew, and serve it to good friends—accompanied, of course, by our Don Miguel Malbec. It is the essence ofArgentina.



  • 1 can (15 oz.) of whole corn, drained

  • ½ can of butter beans

  • 1 pound of either sirloin or skirt steak

  • 1 pound of lean pork spareribs

  • 1 pound of lean pork roast

  • ¼ pound bacon

  • 2 links chorizo sausage

  • 4 summer squash

  • 3 garlic cloves

  • 2 bay leaves

For the sauce −”Sofrito”


  • 1 onion

  • 2 Tbsp. red bell pepper

  • 4 Tbsp. butter

  • 2 Tbsp. paprika

  • ½ tsp. cumin

  • Salt to taste


Sprinkle the spareribs liberally with salt. Cut the beef and pork into medium pieces, the chorizo into thick slices and bacon into small pieces. Cut the summer squash into cubes. Bring 8 cups water, with added salt and bay leaf, to a boil, reduce heat, add the corn and simmer. Add in the squash, garlic, minced bacon, spareribs and pork. Continue simmering for 10−15 minutes. Remove any foam that rises above the broth with a slotted spoon and stir occasionally. Add in the chorizo, beef and beans and continue at slow boil for 30 minutes, adding water if necessary. Salt to taste (usually this dish is not very salty). The total cooking time of Locro is about 50−60 minutes.

For the sauce:

Chop the onion. Heat the butter in a skillet. Sauté the onion, add the red pepper, paprika, cumin and salt. When serving, add a tablespoon of sauce to each bowl.

Serves 6 people.

Ernesto Bajda is the Don Miguel Gascón Winemaker.

To learn more, visit

Argentinean Table Wine,© 2010 Gascon USA, Hayward, CA. All rights reserved.

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